corn chowder

4 slices bacon
1 c chopped onion
2 c peeled and diced potatoes
2 1/2 c water divided
1 tsp salt
1/4 tsp pepper
2 cans whole kernel corn
1 1/2 c milk
1/4 c all purpose flour
Cook the bacon in a skillet until crisp,
remove from the pan and set aside.
Sauté the onion in bacon drippings for
5 to 8 minutes or until soft. Add the potatoes,
2 cups of the water, the salt and pepper.
Simmer covered fro 15 minutes or until the
potatoes are tender. Stir in the corn with
its liquids and the milk.
Blend the flour with the remaining 1/2 c water
until smooth, then stir into the chowder.
Cook, stirring over medium heat until it
thickens and heats thoroughly. Serve sprinkled
with bacon.